Fruity Mini Cheesecake


Fruity Mini Cheesecake

Next time you're entertaining your girlfriends, make an elegant statement with

  • Preparation time
  • Preparation time

    30 minute
  • cooking time
  • Cooking time

    20 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    13 People


1 cup butter (200 grams)
½ cup powdered sugar
1 ½ cup flour
1 tbsp corn flour
For the Filling:
350 grams cream cheese, at room temperature
1 can Goody Velor Sweetened Condensed Milk
¼ cup lemon juice
1 tsp vanilla
For the topping: 
1 cup Goody Pineapple, Tidbits
1 cup fresh strawberries, cut


  1. Preheat oven to 350°F (150°C)
  2.  Mix all base ingredients in a mixer until you get firm dough.  Spread dough in the molds of a cupcake baking pan (no need to grease the pan). Make sure to cover the base and edges of each cupcake mold with the dough. Use a fork to gently make small holes on the bottom of the dough so that the pastry doesn’t rise.
  3. Place the dough in the oven for 20 minutes (After 10 minutes of baking, press down dough with a fork or the back of a spoon to stop dough from rising). When dough is golden, take out of oven and set aside to cool. Then remove the pastry shells from the pan to avoid sticking.
  4. For the filling: Whisk cheese with a cake mixer. Add condensed milk, lemon juice and vanilla. Place some cheese filling in each pastry shell and cool for at lease 2 hours. Decorate with pineapple and cut strawberries and serve.